Mackerel Curry / Goan Bangdyache Hooman
Bangdyache hooman means Goan Mackerel curry made with fresh mackerels in a tangy and spicy coconut gravy. This is the tastiest mackerel curry you will ever have. Gluten free and very simple mackerel recipe. Can also make with tinned mackerels.
Servings 4 People
Equipment
- Mixer grinder
- Kadai / wok
Ingredients
- 2 Mackerels cut into 3-4 pieces
- 6 tablespoon coconut grated
- 4 dry red Kashmiri chilies
- 1 marble sized ball of tamarind
- 2 green chilies
- 1/2 inch ginger
- 2 kokum petals
- 10-15 triphal/sichuan pepper/teffal
- ¼ teaspoon turmeric powder
- 2 tablespoon oil
For Marinating:
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1/4 teaspoon salt
Instructions
- Wash and cut the heads of the mackerels. Then cut them into 2 or 3 pieces, discard the head. Wash again after 10 minutes.
- Marinate the mackerels with turmeric powder and red chili powder and keep aside for atleast 30 minutes in a fridge.
- Grind grated coconut, red chilies and tamarind together by adding 1/2 cup water into a thin gravy.
- In a kadai, add 2 tablespoon oil. When oil heats, add chopped ginger and slit green chilies and fry them.
- Close your nose as the aroma will be too strong.
- Add the ground mixture and marinated mackerels together in a kadai.
- Slightly crush the Sichuan pepper or "teffala" seeds using mortar and pestle and add them to the gravy.
- Add the kokum petals and cook this till mackerels get cooked. When the gravy starts bubbling, switch off the gas.
- Check the salt and adjust accordingly.
- Note: Remember to keep the flame on low heat while cooking.
Video
Notes
Remember to keep the flame on low heat while cooking.